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Recipe of Rattan Manjusha and Ultey Tawe Ka Paratha

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Rattan Manjusha and Ultey Tawe Ka Paratha
  • Chef:
  • Recipe Servings: 4
    Prep Time:
  • Cook Time:

Paneer koftas, stuffed with nuts, honey and seasoning are dipped in a creamy tomato gravy and served with parantha cooked on an upturned tawa.

Ingredients

  • For the kofta:
  • 200 g spinach
  • 200 g paneer, grated
  • 2 Tbsp cornflour
  • 1 tsp green cardamom powder
  • Salt to taste
  • 1 liter oil (for frying)

  • For the kofta stuffing:
  • 1 walnut, shelled
  • 6 almonds
  • 6 cashew nuts
  • 8 raisins
  • 1 anjeer, dried
  • 1/2 tsp honey
  • 1 Tbsp fresh coriander
  • 1 tsp green chilli, chopped
  • 1 Tbsp ginger, chopped
  • 1/4 cup khoya
  • 1/2 tsp garam masala
  • 1/2 tsp green cardamom powder

  • For the tomato puree:
  • 1 kg tomato
  • 1 cup onion, sliced
  • 4 cloves garlic
  • 1/2 inch piece ginger
  • 3 green chilli
  • 1 Tbsp kasoori methi
  • 1 tbsp desi ghee
  • 1 tsp sugar
  • Salt to taste

  • For the manjusha gravy:
  • 2 Tbsp oil
  • 2 Tbsp ginger paste
  • 2 Tbsp garlic paste
  • 2 tsp degi mirch
  • 1/2 cup brown cashew nut paste
  • 1 cup cream
  • 1/4 cup khoya
  • 1/2 tsp kastoori methi powder
  • 1 tsp garam masala
  • 1 tsp sugar
  • 1 tsp honey
  • Salt to taste

  • For the ultey tawe ka parantha:
  • 300 gms refined four
  • 250 g milk
  • 25 g cashew nut paste
  • 50 g dalda
  • 75 g desi ghee
  • 5 g salt
  • 5 g sugar

How to Make Rattan Manjusha and Ultey Tawe Ka Paratha

  1. For the kofta:
  2. Blanch and chop spinach.
  3. Grate paneer and mix cornflour, spinach, green cardamom powder and salt.
  4. Shape mixture into balls.

  5. For the stuffing:
  6. Chop all nuts and mix honey, coriander.
  7. Chop the green chillies, ginger.
  8. Mix the above ingredients with khoya, garam masala, green cardamom powder and stuff the kofta and fry.

  9. For the tomato puree:
  10. Cut tomato into half, onions sliced, garlic, ginger, chilly, desi ghee, kasoori methi, sugar, salt - mix and boil together.
  11. Cooking time 20 minutes.

  12. For the manjusha gravy:
  13. Heat oil and add ginger garlic paste, deghi mirch and saute.
  14. Add brown cashew paste, tomato puree, cream, khoya, kasori methi powder and garam masala, sugar, honey and salt.

  15. For the ultey tawe ka parantha:
  16. Take refined flour and milk. Mix and add cashew paste, dalda, desi ghee, salt and sugar.
  17. Rest the dough for 20 minutes.
  18. Then cook like a regular paratha, but on an overturned tawa.

Shara Garg »» 3 months ago »»

intresting recipe with amazing taste..!!

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